Highlights: Kai yang, that is charcoal grilled chicken in a tangy sauce, Kaeng cherd tauhu nim, which is a clear vegetable and bean curd soup, flavoured with garlic and pepper, and many more traditional Thai delicacies.
Where: The Spice Route at The Imperial, Janpath
Meal for two: R10,000+taxes
Highlights: The traditional Thai stir-fried Pho noodles, Pad Thai, tangy and crunchy raw papaya salad and more over a complimentary glass of refreshing Sangria to beat the summer heat.
Where: Cafe Bali Hai, 130, Cross Point, DLF Phase 4, Gurgaon
Meal for one: R899
Highlights: A range of delicacies that include Persian-inspired Thai favourite Massaman curry in chicken, lamb and veg options, and the popular Phanaeng curry.
Where: Chi, outlets in District Centre, Saket, and Eros Cinema Complex, Jungpura Extension
Meal for two: R1,000+taxes
Highlights: A range of satays with tangy sauces, a variety of healthy Thai salads made of glass noodles, raw mango, crispy stir fries like Phat Pak bung, Phat bok choy and of course the all-favourite Thai curries with fragrant rice.
Where: Soi Thai, 38, Basant Lok, Vasant Vihar
Meal for two: R1000+taxes
Highlights: Thai spring rolls filled with stir-fried chicken/ squid/shrimps, steamed dumplings, Red Thai pumpkin curry, fried Tofu with peanut sauce and more.
Where: Bora Bora, 5-6, Sourthern Park, District Centre, Saket
Meal for two: R2,000+taxes
Highlights: Thord Man Kung (shrimp cakes), Larbkai (mince chicken with roasted rice and fresh herbs), PlaNuengManow (steamed fish with chilli and lemon sauce), and more.
Where: Red Zen, Courtyard by Marriott, B Block, Sushant Lok, Gurgaon
Meal for one: R1350+ taxes
Highlights: A range of Thai soups and meal options including Tom Yum, Thai lettuce wraps (tofu/chicken), Larb Gai salad, Traditional native Thai curries, satays and Pad Thai Noodles.
Where: The Pink Room, 29A, Hauz Khas Village
Meal for two: R1,200
Highlights: Thai mini rolls made of shitake mushroom and pok choi, served with chilly garlic dip, deep fried sesame chicken balls, Nam–Prik-kai-slice chicken breast, Thai Chilli paste
Where: Salotto 44, Cafe and Bar, G-12, Hauz Khas Market Meal for two: R1,000+taxes
Highlights: Tom Yam Koong (Thai Tom Yam soup with prawns), red snapper with spicy tangy sauce and the Thai dessert Tab Tim Grob made of water chestnuts in fragrant coconut milk.
Where: Soy Restaurant and Bar, Khan Market
Meal for two: R1,100+taxes
Kaeng Karee Kai
150gm chicken, 50gm
yellow curry paste, 200ml coconut milk, 15gm krob aubergines, 15gm pea aubergines, 5 lime leaves, 5gm palm sugar, 2tsp fish sauce, 5gm basil, 2gm oil, 3gm bamboo shoots
Method: Wash the aubergines, cut the Krob Aubergines 1x4. Pour oil in the pot, add yellow curry paste. Stir on slow fire for a while, add coconut milk, sugar, fish sauce and kaffir leaves. Add the chicken, bamboo shoots and both the aubergines, diced. Simmer till the chicken is cooked.
Recipe by chef Veena Arora, The Imperial
Grind together 1tbsp oil, 2 onions, 2 garlic cloves, 5 dry red chilies, 1/2 lemon grass, 1 kaffir lime rind grated, 5gm shrim paste, 1 inch galangal, peeled, 5tsp cinnamon powder, 2tsp cumin powder, 2tsp coriander seeds, 20gm fresh turmeric and salt to taste.
kaeng khiao wan
Ingredients: 3tbsp green curry paste (bought or homemade), 2 cups coconut milk, 3 sliced fresh kaffir lime leaves, 500gm chicken, 1tsp palm sugar, 2tbsp fish sauce, 50gm green aubergine, 3-4 basil leaves
Method: In a wok, stir fry curry paste in vegetable oil over medium heat for a few minutes. Add 1 cup coconut milk and lime leaves. Add chicken and cook for 5 minutes. Pour in remaining coconut milk, sugar and fish sauce. Add aubergine and cook for another minute. Adjust the seasoning. The curry should be spicy and mildly sweet. Stir in the basil leaves.
Recipe by food consultant Shinjini Kapoor, Soi Thai
Grind together 8 green chilies, 2tbsp garlic, 1/2 cup shallots, 20gm ginger, 1 cup coriander, 1tbsp lemon juice, 2 tbsp cumin and coriander powder each, 1tsp lemon rind grated, 2 lemon grass, salt and black pepper powder.
Gaeng kiew warn kai
80gm Thai red curry paste, 200gm chicken breast/jumbo prawns, 20ml refined oil, 10gm pea aubergine, 2 Kaffir lime leaves, 20gm sweet aubergine, 10ml fish sauce, 100ml coconut milk, 10gm basil, 2 fresh green chilies, 10gm Pam sugar
Method: Saute Red curry and add coconut milk. Cook it for 5 minutes, add pea aubergine, sweet aubergine, lime leaves, fish sauce, red chilies and chicken or prawn pieces. Once the chicken or prawn is cooked, add sugar and basil. Serve the curry with steamed jasmine rice.
Recipe by chef Piyawat, Courtyard by Marriott Gurgaon
Grind together, 1tsp galangal or ginger, 1/2cup shallots, 2tbsp lemon grass, 2 cinlantro stems, 1/cup garlic, 4 lime leaves, 1tbsp white pepper, salt and a pinch
of paprika with soaked dry red chilies. In 3tbsp oil, cook the paste until the oil starts to
separate. Remove from the heat and allow the paste to cool down before storing it in a clean airtight jar.